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The average potato has 0.075 mg solanine/g potato, which is equal to about 0.18 mg/kg based on average daily potato consumption. [19] Calculations have shown that 2 to 5 mg/kg of body weight is the likely toxic dose of glycoalkaloids like solanine in humans, with 3 to 6 mg/kg constituting the fatal dose. [20]
To produce the sense of taste, these neurons project to the gustatory nucleus, or the rostral and lateral regions of the nucleus of the solitary tract, and are ultimately projected to the cerebral cortex. [3] The tongue contains taste receptors, that sends sensory information via action potential to the solitary nucleus.
A prototypical glycoalkaloid is solanine (composed of the sugar solanose and the alkaloid solanidine), which is found in the potato. The alkaloidal portion of the glycoalkaloid is also generically referred to as an aglycone. The intact glycoalkaloid is poorly absorbed from the gastrointestinal tract, therefore causing gastrointestinal ...
Solanidine occurs in the blood serum of normal healthy people who eat potato, and serum solanidine levels fall markedly once potato consumption ceases. [8] Solanidine from food is also stored in the human body for prolonged periods of time, and it has been suggested that it could be released during times of metabolic stress with the potential for deleterious consequences. [9]
The solitary nucleus receives general visceral and special visceral inputs from the facial nerve (CN VII), glossopharyngeal nerve (CN IX) and vagus nerve (CN X); it receives and relays stimuli related to taste and visceral sensation. It sends outputs to various parts of the brain, such as the hypothalamus, thalamus, and reticular formation ...
Chemical structure of solanine, a highly toxic alkaloid saponin found in the nightshade family. The lipophilic steroidal structure is the series of connected six- and five-atom rings at the right of the structure, while the hydrophilic chain of sugar units is to the left and below.
Like the olfactory system, the taste system is defined by its specialized peripheral receptors and central pathways that relay and process taste information. Peripheral taste receptors are found on the upper surface of the tongue, soft palate, pharynx , and the upper part of the esophagus .
Alkaloids are among the most important and best-known secondary metabolites, i.e. biogenic substances not directly involved in the normal growth, development, or reproduction of the organism. Instead, they generally mediate ecological interactions , which may produce a selective advantage for the organism by increasing its survivability or ...